Shogun 7 Cucumber Salad

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 ½ tablespoon soy sauce
  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1 large English cucumber
  • 1 tablespoons SHOGUN 7 Seasoning
  • 2 tablespoons fresh cilantro
  • pinch of salt


  1. In a small bowl, combine 2 TBS. rice wine vinegar, 1 TBS. sugar, 1 ½ TBS soy sauce, 1 TBS. canola oil, and 1 tsp. sesame oil; whisk to dissolve sugar.
  2. Peel stripes down a large English cucumber and slice into thin rounds.
  3. Toss rounds with the vinegar mixture. Let stand 20 minutes and then drain off the liquid.
  4. Toss the cucumbers with 2 tsp. SHOGUN 7 and 2 TBS. minced fresh cilantro, and a pinch of salt.
  5. Serve at once or chill for an hour.

(Serves 4)

You May Also Like…


Submit a Comment